Roasted Fish with Cherry Tomatoes

Roasted Fish with Cherry Tomatoes

from supperwithmichelle.com
30 min

This beautifully roasted fish with cherry tomatoes is a stunner of a dish and will impress everyone you set it before.

Ingredients

  • 1 pint cherry tomatoes (halved (about 2 - 2 ½ cups))
  • ½ medium red onion or medium shallot (thinly sliced)
  • ¾ cup pitted kalamata olives (halved)
  • 3 cloves garlic (minced)
  • 1 tablespoon red wine vinegar
  • a good drizzle olive oil (extra virgin, plus more for the fish)
  • 1 to 1 ½ pounds haddock (cut into 4 filets (or something comparable like cod, or even salmon))
  • ½ teaspoon dried Italian herb seasoning
  • ½ teaspoon sweet paprika
  • a pinch red chile flakes (optional)
  • salt and pepper (to taste)
  • 1 medium lemon (zested, and then halved)
  • fresh basil (torn)

Directions

  1. 1

    Preheat the oven to 425 °F.

  2. 2

    Evenly place the tomatoes, red onion, olives, and garlic in a 3-quart baking dish. Drizzle with red wine vinegar and a little olive oil and give it a stir.

  3. 3

    Nestle the fish filets evenly on top of the tomato mixture. Drizzle the fish lightly with olive oil. Sprinkle each fillet with the Italian herb seasoning, sweet paprika, and red chile flakes. And then season the dish with salt and pepper.

  4. 4

    Zest the lemon direct over the filets. And then squeeze the juice from one half of the lemon over the filets. Set the other half of the lemon to the side.

  5. 5

    Transfer the baking dish to the center rack of the oven. Bake until the fish is cooked entirely through, and easily flakes with a fork, about 15 to 18 minutes (depending on thickness of the fish).

  6. 6

    Once done, squeeze the remaining half of the lemon over the dish. Now, shower the dish with some freshly torn basil.

  7. 7

    Serve with pasta and warm crusty bread (or whatever you're serving it with) and enjoy.